HOW TO MAKE VIETNAMESE EGGS STIR FRY RAMEN NOODLES | MÌ XÀO TRỨNG
Noodles of all kinds are common breakfasts in Viet Nam. Noodles are light enough to digest early in the morning, but also full enough to keep you going until lunch. Probably one of the easiest of my dishes is Vietnamese eggs stir fry ramen noodles.
This dish will require a few more minutes to make than a bowl of Top Ramen but will be so much healthier without the added MSG and preservatives. And because you’ll be adding in eggs and greens, you’ll get more food as well. When my son is lazy, he’ll always resort to a package of Top Ramen. I don’t argue that it’s a fast meal. But I know he’s not getting enough nutrients. And you can probably make this with ingredients already in your kitchen.
Probably one of the easiest of my dishes is eggs stir fry noodles. It’ll require a few more minutes to make than a bowl of Top Ramen, but will be so much healthier without the added MSG and preservatives. And because you’ll be adding in eggs and greens, you’ll get more food as well. When my son is lazy, he’ll always resort to a package of Top Ramen. I don’t argue that it’s a fast meal. But I know he’s not getting enough nutrients.
For this dish, I’m using regular chicken-flavored Top Ramen from Costco. Any Ramen noodle will do just fine, though. I always have eggs in my kitchen—as I assume most American kitchens do as well. I only used two eggs for a single dish. You can, of course, add or subtract eggs according to your preference.
You can find choy sum at an Asian supermarket. Bok choy can also be used as an alternative. The exact list of ingredients and instructions for this dish is below.
- 1 Ramen noodle packet
- 2 eggs
- 150 grams (5 oz) choy sum (cut to 5 cm in length)
- 50 grams (2 oz) bean sprout
- 3 white stems of scallions
- 10 ml (1/2 tbsp) vegetable oil
- 60 ml (1/4 cup) water
- 5 grams (1 tsp) fried red onions (optional)
- 1 red chili pepper, sliced (optional)
- dash of pepper (optional)
- 1 1/2 grams (1/4 tsp) vegetable seasoning
- 1 1/2 grams (1/4 tsp) chicken seasoning
- 2 1/2 grams (1/2 tsp) sugar
- Wash and drain all vegetables.
- Take Ramen noodle out of the packet.
- Soak Ramen noodle in warm water. Drain water from noodles after 10 minutes. Set aside.
- Bring a pot of water to a boil. Add choy sum. Stir evenly. This should only take a few seconds, choy sum should not be cooked. Drain water. Set aside.
- Chop white stems of scallions. Set aside.
- Add oil to a deep fry pan on medium-high heat.
- Add white stems of scallions when oil becomes hot. Stir evenly for 1 minute.
- Add noodles, seasonings, and 60 ml of water. Stir evenly until noodles loosen.
- When water starts to dry out, add choy sum, bean sprouts, and eggs. Continue to stir evenly until eggs are dried and everything is mixed together.
- Serve the noodles on a serving dish or in a serving bowl. Sprinkle optional fried red onions, red chili peppers, and peppers if preferred.
I have a batch of fried red onion always on hand in my kitchen, but you can find it at most Asian supermarkets. You will only need the Ramen noodles; discard the packet of seasoning that comes with it. If you don’t have chicken seasoning, however, you can use the packet’s seasoning as an alternative.